One-Pan Mexican Quinoa

• 2 teaspoons olive oil
• 3 jalapeno peppers, seeded and finely chopped
• 2 cloves garlic, minced
• 1 1/4 cups vegetable broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 cup quinoa
• 1 cup frozen corn kernels
• 1/2 teaspoon kosher salt
• 1/3 cup chopped fresh cilantro
• 1/4 lime, juiced

1. Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2. Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
3. Fluff quinoa with a fork. Stir in cilantro and lime juice.

olive oil, peppers, garlic, vegetable broth, black beans, tomatoes, quinoa, corn, kosher salt, fresh cilantro, lime

Taken from www.allrecipes.com/recipe/236794/one-pan-mexican-quinoa/ (may not work)